Methi (Fenugreek Leaves) Roti

Fenugreek is known as Methi in Hindi and Uluva in Malayalam. Both the leaves and seeds of Fenugreek are used for cooking and have lot of health benefits. Fenugreek seeds are used in Kerala Cuisine but the leaves are rarely used. While making Biryani, I had used dried Fenugreek leaves but it was my mother-in-law who introduced Methi Roti or Chappathi to me. I had always assumed that fenugreek leaves have a bitter taste. Surprisingly, these Methi Rotis didn’t have the slightest of bitterness.

Methi Roti

Methi Roti

Here is Mamma’s recipe for making Methi Chappati. You can use fresh or dried Fenugreek Leaves for this Roti.


  1. Fresh or Dried Fenugreek Leaves – 1/2 cup
  2. Wheat Flour – 2 to 3 cups
  3. Salt – to taste
  4. Oil/Cooking Spray – as needed
  5. Water – as needed

Preparation Method

Making the dough

  1. If using dried fenugreek leaves, soak it in water for 5 minutes. Drain the water and squeeze out the leaves.
  2. Combine wheat flour, fenugreek leaves and little salt in a bowl.
  3. Slowly, add water and start kneading to form a soft dough which is pliable.
  4. Cover the dough with a wet cloth and keep it aside for atleast 30 minutes to make soft Rotis.
Dough for Methi Roti

Methi Roti Dough

Rolling out Rotis

  1. Make lemon sized balls from the dough using your palms.
  2. Flatten each ball by dusting it lightly in wheat flour.
  3. Place the flattened dough on a rolling board and start rolling to form a thin disc of 4-5″ diameter.

Baking the Rotis

  1. Heat a tava or non stick pan/griddle on medium high heat. To ensure that the tava is hot, sprinkle a few drops of water and if it sizzles, it means your tava is ready. Place the rolled out roti on the hot tava.
  2. When you see small bubbles appearing on the surface of the roti after 30 seconds to 1 min, flip the Roti.
  3. Reduce heat, allow it to cook on medium-low heat till it is starts puffing. You can press the roti with a towel or tissue paper so that it puffs up.
  4. When small brown spots start appearing on the underside, flip the roti and cook the other side similarly.
  5. With the back of a spoon dipped in oil, you can dab oil on both sides of the roti to make it soft or you can spray some cooking oil.
  6. Serve these Methi rotis with any spice Curry, Raitha and Pickle.
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